- 1 pound boneless beef short ribs, trimmed and cut into 1/2-inch pieces
- Salt and pepper
- 2 tablespoons vegetable oil
- 8 ounces cremini mushrooms, trimmed and sliced 1/2 inch thick
- 1 onion, chopped fine
- 2 tablespoons tomato paste
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/4 cup dry red wine
- 6 cups beef broth
- 1 pound red potatoes, cut into 3/4 pieces
- 3 carrots, peeled and cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 2 bay leaves
- 2 tablespoons minced fresh parsley
Yet another occasion where something didn't really translate from ingredients list to grocery list. All these carrots and a few parsnips are supposed to stand in for potatoes and celery ribs.
No, it didn't really work.
Mise en place. I think I have already browned the short ribs since there's no picture of me browning them?
Heat 2 teaspoons oil over medium heat. Add mushrooms and onion and cook until softened.
Stir in tomato paste, thyme, and garlic. Cook until fragrant.
Stir in flour and cook for 1 minute.
Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute.
Stir in broth, carrots, all the vegetables I didn't have, bay leaves, and beef. Bring to high pressure for 15 minutes and naturally release pressure.
I guess beef soup isn't really supposed to be a meal unto itself. Particularly when a recipe or execution of one like this lacks much variety of vegetables. I think I rather eat a beef stew instead.
However, I used Better than Bullion for the broth and it worked fine. Amazing to have perfectly tender short ribs in such a short period of time.